Fall Veggie Hash with Sweet Potato, Kale, Leek, Red Onion and Apple

Fall Veggie Hash


  • 2 small sweet potatoes (or 1 large), cubed

  • 1/4 red onion, cut into strips

  • 4 cups lacinato kale, chopped

  • 1 cup of leeks, chopped

  • 1 small apple, chopped

  • 3 eggs

  • 2 tsp canola oil

  • Salt and pepper



  1. Preheat oven to 400°F

  2. Heat oil in a large skillet.

  3. Add sweet potatoes onion, salt and pepper.

  4. Once the potatoes and onion start to get browned, add a bit of water to the bottom of the pan and cover for around 3 minutes.

  5. Check the potatoes and onions. Once the potatoes start to get soft, remove cover and add the apples, kale, and leeks. Add more salt.

  6. Once the kale, leeks, and apple get soft, make 3 wells in the pan.

  7. Crack an egg into each of the wells and transfer the skillet to the oven.

  8. Bake until eggs are set, around 5 minutes.

  9. Season with more salt and pepper if desired.

Apple Clafoutis with Caramel

Apple Clafoutis with Caramel

Sounds fancy (it’s French, pronounced CLA-foo-tee), but this surprisingly simple dessert is absolutely delicious with a texture somewhere between a custard and a crepe. With a short list of basic ingredients, it’s a great dish for fall potlucks!

Apple Clafoutis


  • 3 eggs

  • 1 cup half and half, cream, or milk

  • 6 tbsp. plus 2 tbsp. butter, melted, and divided

  • 1 tbsp. Fat Toad Farm goat’s milk caramel sauce (plus more to drizzle over the top!)

  • 2⁄3 cup all-purpose flour

  • 1⁄2 cup sugar

  • 2 tbsp. maple syrup

  • 3 apples, peeled, cored and diced

  • 1 tsp. cinnamon



  1. Preheat oven to 400°F

  2. Grease a 10-inch pan with butter and place in the oven to warm up.

  3. Whisk together eggs, cream, 6 tbsp. butter, and caramel sauce. Add flour and sugar and whisk until completely combined.

  4. Meanwhile, heat the remaining 2 tbsp. of butter in a large skillet.

  5. Add the apples, cinnamon and maple syrup and sauteé until apples are golden and soft.

  6. Remove the pan from the oven and pour in half the batter. Add the apples, then pour in the remaining batter.

  7. Return pan to the oven and bake for around 20 minutes, until golden.

  8. Drizzle with more caramel sauce and serve.

Farro Grain Bowl with Roasted Sweet Potato, Red Onion, Apple, and Kale and Maple-Tahini Dressing

roasted vegetable grain bowl.jpg

Roasted Sweet Potato, Red Onion and Apple Grain Bowl


  • 3 small sweet potatoes, cubed

  • ½ red onion, cut into chunks

  • 2 apples, diced

  • 2 leaves of lacinato kale, chopped

  • ½ cup of dry farro

  • 1 tsp olive oil

  • salt and pepper



  1. Preheat oven to 400°F.

  2. Toss the sweet potatoes, onion, and apples with the olive oil and salt and pepper.

  3. Transfer to a sheet pan and roast in the oven until the potatoes are soft, around 20-30 minutes.

  4. Meanwhile, add the farro, a little bit of salt and 1 ½ cups of water to a pot.

  5. Bring the water to a boil, then reduce to medium-low heat and cover.

  6. Let the farro cook for about 20 minutes until soft. Drain excess water.

  7. Transfer the cooked farro to two bowls. Add roasted vegetables and chopped kale, and top with our maple-tahini dressing, or the dressing of your choice.

Maple-Tahini Dressing


  • ¼ cup tahini

  • tbsp. maple syrup

  • 1 ½ tablespoons apple cider vinegar

  • water to thin



  1. Whisk together the tahini, maple syrup and vinegar in a small bowl. Add water, 1 tbsp at a time, until dressing is thinned to desired consistency.

Pork Chops with Apple Sauce


Recipe Level: Basic | Recipe Speed: Average | Season: All | Type:  Meal | Diet: Omnivore


From your basket:

  • 2 Pork chops

  • 4 Champlain Orchard Apples

From the pantry:

  • Salt & pepper

  • Sugar, maple syrup, or other sweetener



For apple sauce:

1.     Bring a medium pot of water to a boil.

2.     Core and quarter apples. Peel skin before chopping if you prefer your apple sauce with no apple skin.

3.     Place apple pieces in water and boil 10-15 minutes.

4.     Drain and place into a clean bowl.

5.     Add your sweetener of choice. We used sugar, but maple syrup or honey would be delicious as well. Now is also when you can add your preferred spices such a cinnamon.

6.     Mash with a potato masher or fork.


For the pork chops:

1.     Preheat oven to 400˚F.

2.     In a pan, sear each side of the pork chop with a bit of oil or butter.

3.     Remove from pan and place on a baking sheet.

4.     Finish cooking in the oven for 10-15 minutes or until cooked through. 

Potato Leek Frittata

Potato Leek Frittata

This delicious potato leek frittata can be enjoyed for just about any meal! The difference between the frittata and a quiche is that this dish is crustless. Keep it simple with just potatoes and leeks, or add whatever other veggies you have on hand!

potato leek frittata


  • 8 eggs

  • 1/4 cup milk (we used almond)

  • 3 small potatoes

  • 1 leek

  • 1 sprig of thyme

  • Drizzle of oil

  • Salt and pepper


  1. Peel and thinly slice the potatoes

  2. Slice the leek, using only the bottom white/light green part

  3. Heat a pan over medium-low heat with oil and saute the leek for 5 minutes. Push the leeks to the side of the pan and add the potatoes in a single layer (or as close to a single layer as you can get). Continue to cook for another 10-15 minutes

  4. In the meantime, crack the eggs into a small bowl. Then add the milk and thyme. Whisk together

  5. Once the leeks and potatoes are done, transfer them to a greased baking dish. Pour the egg mixture over and bake at 400 degrees F for 20 minutes, or until the eggs are set


  • Frittatas are traditionally cooked in a cast iron skillet. If you have one available, simply skip the step of transferring to a baking dish and instead just pour the egg mixture directly into the cast iron skillet while it is still on the stove. Let the eggs cook until the sides and bottom are set, then move the cast iron skillet into the oven to finish cooking for approximately 10 minutes

  • Feel free to top this frittata with cheese (such as the Hay Ride cheese in the omnivore and localvore packages this week) right before placing in the oven